30
7
4
Level2
13
0
2019-08-22 1207 views
提早訂了七位, 其實已食過多次, 不過今次才有影📸菜式相片, 而且今次鼎爺有出現為我們介紹他的各款私房菜式, 更有親手煮比我地食, 而服務員都是有禮及Helpful, 今次菜式為我們凖備了鯪魚球, 素菜腐皮卷, 黃金蝦, 因為係用新鮮蝦做所以肉質特別彈牙,蒸鱔魚, 果然味道同其它地方食嘅唔同沒有腥味之餘鱔魚很香滑,仲有和牛柳粒, 生菜煲, 四季豆, 重點名菜乞兒雞蛋白炒麵, 雖然我在wine list揀了多款酒都無貨(之前幾次都是這情況)服務員解釋因爲將會轉wine list😅 但我們還是開了四瓶紅酒🍷最後大家都對菜式很滿意
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提早訂了七位, 其實已食過多次, 不過今次才有影📸菜式相片, 而且今次鼎爺有出現為我們介紹他的各款私房菜式, 更有親手煮比我地食, 而服務員都是有禮及Helpful, 今次菜式為我們凖備了鯪魚球, 素菜腐皮卷, 黃金蝦, 因為係用新鮮蝦做所以肉質特別彈牙,蒸鱔魚, 果然味道同其它地方食嘅唔同沒有腥味之餘鱔魚很香滑,仲有和牛柳粒, 生菜煲, 四季豆, 重點名菜乞兒雞
蛋白炒麵, 雖然我在wine list揀了多款酒都無貨(之前幾次都是這情況)服務員解釋因爲將會轉wine list😅 但我們還是開了四瓶紅酒🍷最後大家都對菜式很滿意

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-08-20
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Recommended Dishes
  • 阿爺乞兒雞
Level1
2
0
2019-04-28 3421 views
去年十二月五個人去吃了晚餐。坐的位置很擠,周圍噪音也大。總體味道,環境及服務都不算好,價格卻一點不便宜,很後悔去試了一次,很少在中環遇到價格及味道這麼不相符的飯店。
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去年十二月五個人去吃了晚餐。坐的位置很擠,周圍噪音也大。總體味道,環境及服務都不算好,價格卻一點不便宜,很後悔去試了一次,很少在中環遇到價格及味道這麼不相符的飯店。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
53
0
2019-03-28 3089 views
早前跟朋友訂了一圍,一進房間,已被那細心的碗碟擺設吸引,果然有氣派,請客絕不失禮。而且每間房間都會有一個電視機,可以看着廚房裏師傅的巧手廚藝,當然運氣好的話會看到鼎爺親自下廚。特別推介馬友肚中尋,新舊荷葉飯,阿爺乞兒雞,阿爺黃金蠔,當然頭盤的叉燒是必吃的,頂級的叉燒!另外豉香欖角骨亦是很考功夫的一味餸,鼎爺當晚有進來閑聊兩句,說到中菜的技巧及心得,令我大開眼界,感嘆中菜的藝術,以及選材的重要性,少點對食物的觸覺和知識也不行啊!
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早前跟朋友訂了一圍,一進房間,已被那細心的碗碟擺設吸引,果然有氣派,請客絕不失禮。而且每間房間都會有一個電視機,可以看着廚房裏師傅的巧手廚藝,當然運氣好的話會看到鼎爺親自下廚。
特別推介馬友肚中尋,新舊荷葉飯,阿爺乞兒雞,阿爺黃金蠔,當然頭盤的叉燒是必吃的,頂級的叉燒!另外豉香欖角骨亦是很考功夫的一味餸,鼎爺當晚有進來閑聊兩句,說到中菜的技巧及心得,令我大開眼界,感嘆中菜的藝術,以及選材的重要性,少點對食物的觸覺和知識也不行啊!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
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Hygiene
Value
Dining Method
Dine In
Level3
53
0
2019-03-10 2937 views
期待已久,可惜對服務態度及食物品質失望之極。2月14日預訂這一桌,不過座席安排在走道旁,不同的客人、傳菜員走來行去,直至我們開口,部長才記起可以為我們拉上布幕,給我們一家安靜。燒雲腿之前一切還很好。可是由19:00開始入席,19:30上菜,菜上到一半已經是20:30。對於有老有嫩的我們一家人而言,實在有點累。不禁讓廚房加快上菜速度。是否就因為周六晚上而出事了?脆肉鯇是新鮮的而且非常脆口,不過整道菜得個甜字,是紅棗過多的錯?而且金針、雲耳、枝竹非常油。涼瓜並不當造,為何會安排入menu?心想事成既然是菜單上的菜式,就一試吧,不過普通而苦。南乳吊燒雞不脆、無味,南乳另外一小碟讓你不夠味可點。嫩不嫩不知道因為沒有吃,可恨是——脾位是粉紅色的,未熟!數件近骨處的肉非常難撕開。生雞上碟是非常嚴重的問題!衰過食去飲的炸子雞。我相信公關可補救的。部長級人馬把雞取走,他說會處理一下⋯⋯可是,一份已斬開的原隻炸雞,到底如何再弄熟而不失好吃?每位$1,336的人頭費竟然是這樣的服務與食物質素?最應該的態度是直接把這道菜取消,才配得上這餐廳的名氣及素質吧。田雞焗飯本來是今晚大家的期待之最。可惜。可惜。飯與田
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期待已久,可惜對服務態度及食物品質失望之極。
2月14日預訂這一桌,不過座席安排在走道旁,不同的客人、傳菜員走來行去,直至我們開口,部長才記起可以為我們拉上布幕,給我們一家安靜。

燒雲腿之前一切還很好。可是由19:00開始入席,19:30上菜,菜上到一半已經是20:30。對於有老有嫩的我們一家人而言,實在有點累。不禁讓廚房加快上菜速度。是否就因為周六晚上而出事了?

脆肉鯇是新鮮的而且非常脆口,不過整道菜得個甜字,是紅棗過多的錯?而且金針、雲耳、枝竹非常油。

涼瓜並不當造,為何會安排入menu?心想事成既然是菜單上的菜式,就一試吧,不過普通而苦。

南乳吊燒雞不脆、無味,南乳另外一小碟讓你不夠味可點。嫩不嫩不知道因為沒有吃,可恨是——脾位是粉紅色的,未熟!數件近骨處的肉非常難撕開。生雞上碟是非常嚴重的問題!衰過食去飲的炸子雞。

我相信公關可補救的。部長級人馬把雞取走,他說會處理一下⋯⋯可是,一份已斬開的原隻炸雞,到底如何再弄熟而不失好吃?每位$1,336的人頭費竟然是這樣的服務與食物質素?最應該的態度是直接把這道菜取消,才配得上這餐廳的名氣及素質吧。

田雞焗飯本來是今晚大家的期待之最。可惜。可惜。飯與田雞毫不相干。田雞本身應有的鮮甜並沒有融入飯中。田雞無味。飯就是普通有煲仔燶味香的飯。

紅豆沙不起沙,湯湯水水的不見豆。

食完埋單,十時多,浪費時間,想喊。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-03-09
Dining Method
Dine In
Spending Per Head
$1336 (Dinner)
Level1
2
0
2019-02-25 2166 views
鼎爺私房菜值得一試今年開年飯選了鼎爺私房菜,超興奮!鼎爺會為客人係廚房直播佢烹調,仲會同客人傾計,好nice!推介乞兒🐔外層的泥巴唔用坊間的塘泥,而是酒泥,即是釀酒缸上蓋的泥,帶有香,比塘泥更獨特,無臭泥味再用新鮮及乾荷葉,味道清香更出最❤️椰皇燉嫩雞鼎爺先用椰皇水加雞件慢火燉,再加香茅吊味,無糖鹽再燉兩個小時清甜香滑,回味無窮,到宜家應掛念著雖然材料並不算特別矜貴,但你會感受到鼎爺手工係得出色
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鼎爺私房菜值得一試

今年開年飯選了鼎爺私房菜,超興奮!
鼎爺會為客人係廚房直播佢烹調,仲會同客人傾計,好nice!
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推介乞兒🐔
外層的泥巴唔用坊間的塘泥,而是酒泥,即是釀酒缸上蓋的泥,帶有香,比塘泥更獨特,無臭泥味
再用新鮮及乾荷葉,味道清香更出
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最❤️椰皇燉嫩雞
鼎爺先用椰皇水加雞件慢火燉,再加香茅吊味,無糖鹽再燉兩個小時
清甜香滑,回味無窮,到宜家應掛念著
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雖然材料並不算特別矜貴,但你會感受到鼎爺手工係得出色
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Decor
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  • 椰皇燉嫩雞
Level3
61
0
2019-02-14 1800 views
因為公司食飯,可以食好一點🥰,地方唔大,我地一大班人就係房入面食,服務幾好,每上一碟菜 ,就會有人介紹,食材點黎,點整,點煮,阿爺既構思,同佢既煮法技巧等...一場黎到都要影一影 是日菜單 一路食 ,就會有員工 教你由邊到食起,咁有個黑毛豬叉燒 ,有厚切同薄切 俾你感受下兩樣口感既唔同食法,醉鮑魚 ,炸芝麻蝦球 黃金美國蠔,原先正常出黎個size會再大d,但阿爺話蠔有d群邊既 為左食落去好食d 好似無根咁 就起左先炸所以得返咁細隻啦(大概啦),跟住就煎炸期間就用一把刀 放左入面蠔既水份先 咁先食落口 唔會一咬水汪汪咁,會爽口同香取d ,跟住再落個咸蛋黃醬 慢慢 推到 乾身,不過好流呢個唔錯,可能個人鐘意食咸蛋 唔好以為呢個係甜品 其實係湯黎, 佢話用左兩個椰皇去整,香濃香甜同埋鮮d,佢地一向都唔主張落味精既,比較原汁原味d節目上都出現過啦,外面取口的,唔錯 ,用香水波蘿配合 佢話呢個鱔用左25年以上既陳皮去做,所以好有價值,呢個唔錯,好夠味 同埋你見佢都有用荷葉 吸收荷葉既香味 乞衣雞 ,佢話連外面個層泥 其實都唔係普通野 ,入面會有酒 再加幾層荷葉咁包住個雞,所以一拎雞出黎就有
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因為公司食飯,可以食好一點🥰,地方唔大,我地一大班人就係房入面食,服務幾好,每上一碟菜 ,就會有人介紹,食材點黎,點整,點煮,阿爺既構思,同佢既煮法技巧等...

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一場黎到都要影一影


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是日菜單




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一路食 ,就會有員工 教你由邊到食起,
咁有個黑毛豬叉燒 ,有厚切同薄切 俾你感受下兩樣口感既唔同食法,醉鮑魚 ,炸芝麻蝦球



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黃金美國蠔,原先正常出黎個size會再大d,
但阿爺話蠔有d群邊既 為左食落去好食d 好似無根咁 就起左先炸所以得返咁細隻啦(大概啦),跟住就煎炸期間就用一把刀 放左入面蠔既水份先 咁先食落口 唔會一咬水汪汪咁,會爽口同香取d ,跟住再落個咸蛋黃醬 慢慢 推到 乾身,不過好流

呢個唔錯,可能個人鐘意食咸蛋



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唔好以為呢個係甜品 其實係湯黎, 佢話用左兩個椰皇去整,香濃香甜同埋鮮d,佢地一向都唔主張落味精既,比較原汁原味d


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節目上都出現過啦,外面取口的,唔錯 ,用香水波蘿配合


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佢話呢個鱔用左25年以上既陳皮去做,所以好有價值,呢個唔錯,好夠味 同埋你見佢都有用荷葉 吸收荷葉既香味

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乞衣雞 ,佢話連外面個層泥 其實都唔係普通野 ,入面會有酒 再加幾層荷葉咁包住個雞,所以一拎雞出黎就有好蛋雞既精華滴出黎,入面仲加左樣上海既蔥頭做秘密武器,話咁樣會好入味


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鮑汁花膠全蛋面,個面係好食既 ,其實食到呢到已經好飽,哈哈,佢每碟菜上既,同埋你預左佢 十幾分鐘不等咁上一款菜 ,食完一款到一款


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非常欣賞佢個甜品 ,係好普通既木瓜雪耳糖水,但你地睇入面有香蕉係度,加埋落去估唔到 又幾好食,又好香 😋😋


貴係貴嫁啦,貴價錢食普通野,係食阿爺名氣,d菜係有心思 ,連水同叫茶都要幾十蚊一杯嫁
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Took out of town family (part of five) here for dinner. My second time here and chose one of the $888 set courses. Appetizers (roast pork, jelly fish, abalone, deep fried oyster roll) were average I thought (just like previous visit). I wish the marinated abalone had a stronger taste of wine. Loved most of the hot entrees. I thought the lemongrass shrimp was average as I could not taste the sweetness in the shrimp and it was not that juicy. The double boiled young pigeon soup was simple but flav
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Took out of town family (part of five) here for dinner. My second time here and chose one of the $888 set courses. Appetizers (roast pork, jelly fish, abalone, deep fried oyster roll) were average I thought (just like previous visit). I wish the marinated abalone had a stronger taste of wine.

Loved most of the hot entrees. I thought the lemongrass shrimp was average as I could not taste the sweetness in the shrimp and it was not that juicy.

The double boiled young pigeon soup was simple but flavorful. I really enjoyed the mild sweetness in the broth. 👍

The pork belly in orange and bean paste sauce was outstanding. We ordered a bowl of rice so that we can wrap the rice using the thinly sliced and flavor packed pork belly. One of my favorites.👍

The beef stir fried w broccoli and fried dough sounded ordinary but it was. The beef was better than the average flank steak cut. The butterfly cut beef was tender and I could tell he didn’t use any tenderizer.

The eel in black bean sauce was really tasty and not salty. The meat had a bite to it and was not over cooked. Another highlight of the evening. 👍

The chicken broth for the cabbage had a strong fragrant of “jinjua” ham. I could also taste it in the broth.

The clay baked “beggar’s”chicken wrapped in lotus leaves was outstanding. It was extremely juicy and was just the right timing. Baked for two hours then sat for another 30 mins. The mud was previously used for wine making so the wine aroma and the earthiness slowly infused into the chicken.👍

The egg noodle was house made. Got really good texture to it. The fish maw was of good size and it was tender (not too soft).

Ambience - we were seated in the room with the horses as the backdrop. Quite nice with view of a Causeway Bay

Service - excellent! Server took the time to explain every dish. Manager constantly checked the tables to ensure quality service. Chef Ding was very personable and greeted every table.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2
0
2018-12-09 1853 views
早兩個月一家人去吃飯丶菜式幾特別丶好食丶鼎爺態度親民每台打招呼合照👍👍👍用心炒出避風塘炒蟹一絕⋯⋯👍慢工製作的乞兒雞也是一絕⋯⋯👍用心挑選兩斤多重的蒸東升斑更是一絕⋯⋯👍
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早兩個月一家人去吃飯丶菜式幾特別丶好食丶鼎爺態度親民每台打招呼合照👍👍👍

用心炒出避風塘炒蟹一絕⋯⋯👍
慢工製作的乞兒雞也是一絕⋯⋯👍
用心挑選兩斤多重的蒸東升斑更是一絕⋯⋯👍
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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39
0
2018-12-03 2774 views
上兩個星期日朋友仔話請我食生日飯,因為佢話係驚喜,點知我食鼎爺,真係好驚訝因為知道係好貴價,平時唔會去食咁就即管去試下啦,朋友叫左個鼎級午市套餐!先來一個花膠螺頭燉竹絲雞湯呢個湯好讚非常濃味,花膠亦好足料涼菜係話梅蝦同埋涼麵,細細碟,唔會食濟,份量剛剛好重頭菜四十五頭吉品鮑伴花菇侍應同我地強調是四十五頭,即刻影張相留念,再品嘗品嘗!又真係幾濃香爽口唔會難咬開!仲有個啖啖肉既上湯焗龍蝦,肉身結實,但略嫌汁唔太特出之後就係自選小菜,紫蘇薑炒雞球同草菇鮮魚湯浸玉帶,呢兩款印象最深刻環境好好,但真係太貴了,雖然知名人開得一定貴!但個人認為價錢如果調低d會更值得
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上兩個星期日朋友仔話請我食生日飯,因為佢話係驚喜,點知我食鼎爺,真係好驚訝
因為知道係好貴價,平時唔會去食
咁就即管去試下啦,朋友叫左個鼎級午市套餐!
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先來一個花膠螺頭燉竹絲雞湯

呢個湯好讚
非常濃味,花膠亦好足料
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涼菜係話梅蝦同埋涼麵,細細碟,唔會食濟,份量剛剛好

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重頭菜四十五頭吉品鮑伴花菇

侍應同我地強調是四十五頭,即刻影張相留念,再品嘗品嘗!又真係幾濃香爽口
唔會難咬開!
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仲有個啖啖肉既上湯焗龍蝦,肉身結實,但略嫌汁唔太特出
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之後就係自選小菜,紫蘇薑炒雞球同草菇鮮魚湯浸玉帶,呢兩款印象最深刻

環境好好,但真係太貴了,雖然知名人開得一定貴!但個人認為價錢如果調低d會更值得
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2018-11-20 2356 views
預先訂座食飯,一黎到門口的小姐笑容滿面,其他員工亦有笑容有禮貌。每一道菜食之前,工作人員都會講解下製作特色同埋食法。我地坐係一間小房,小房總共有2張4人枱,我地就係其中一張。因為其實每人最低消費要1000$,所以就算可以散叫食物都好,我地都係預先選擇一個套餐,每人888$,之後加啲飲品茶水都已經絕對夠每人1000有凸。不過我覺得飲品頗貴,如果飲茶一位收48$我都覺得唔過份,只要你用靚的茶葉。但一杯果汁甚至礦泉水都要幾十蚊,就好似唔太化算。講番食物,頭盤係共有4款食物的,叉燒好食!本地豬,燒得焦香,肥瘦適中,仲專登切到有薄有厚,好有心思。蚵仔卷我覺得就成舊炸得較硬,唔係好食到蚵仔的感覺,一般。鮑魚看似簡單,原來話足足用左幾日,好多浸酒處理過,食落的確濃濃酒香,唔錯,看似簡單實則味道豐富,功夫十足。最後綠白爽,即係海蜇?爽口幾過癮,味道正常,平時少食呢類食物,普普通通咁嚕覺得。之後有道鹽焗香茅海中蝦,隻隻蝦都夠大隻夠新鮮。鹽焗鹹香好夠味,最驚喜係每隻蝦插住的唔係竹簽,而係大大條香茅,所以除左普通鹽焗味外,仲多左陣香茅味,幾特別!之後到呢味其貌不揚的「橙皮甜醬炆五花腩」。個樣就只係一煲五花楠
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預先訂座食飯,一黎到門口的小姐笑容滿面,其他員工亦有笑容有禮貌。每一道菜食之前,工作人員都會講解下製作特色同埋食法。


我地坐係一間小房,小房總共有2張4人枱,我地就係其中一張。

因為其實每人最低消費要1000$,所以就算可以散叫食物都好,我地都係預先選擇一個套餐,每人888$,之後加啲飲品茶水都已經絕對夠每人1000有凸。

不過我覺得飲品頗貴,如果飲茶一位收48$我都覺得唔過份,只要你用靚的茶葉。但一杯果汁甚至礦泉水都要幾十蚊,就好似唔太化算。

講番食物,頭盤係共有4款食物的,叉燒好食!本地豬,燒得焦香,肥瘦適中,仲專登切到有薄有厚,好有心思。
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蚵仔卷我覺得就成舊炸得較硬,唔係好食到蚵仔的感覺,一般。

鮑魚看似簡單,原來話足足用左幾日,好多浸酒處理過,食落的確濃濃酒香,唔錯,看似簡單實則味道豐富,功夫十足。

最後綠白爽,即係海蜇?爽口幾過癮,味道正常,平時少食呢類食物,普普通通咁嚕覺得。

之後有道鹽焗香茅海中蝦,隻隻蝦都夠大隻夠新鮮。鹽焗鹹香好夠味,最驚喜係每隻蝦插住的唔係竹簽,而係大大條香茅,所以除左普通鹽焗味外,仲多左陣香茅味,幾特別!

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之後到呢味其貌不揚的「橙皮甜醬炆五花腩」。
個樣就只係一煲五花楠,但食落原來橙皮同五花楠都好夾,令到原本好肥膩的腩肉變得易入口,清晒成煲五花腩!

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荷葉盤龍鱔

有淡淡荷葉香,而鱔肉好彈牙,好有口感,因為我本身麻麻地鍾意鱔,所以只食兩舊試下,但鍾意食既人應該會好喜歡。


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阿爺乞衣雞
正!上菜時會原個泥封的上黎,比你扑下佢,好過癮。當然,只係象徵式,之後都會交番比師傅斬件上枱。


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原隻本地嘉美雞,新鮮本地雞肉質彈牙,雞味香濃不在話下,而呢個乞衣雞的泥聽解說係酒泥,令雞肉都入左一啲酒香,味道更加豐富多層次。

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食到中後段,鼎爺番左黎,我地有幸同佢合照,佢都問下大家對食物的意見,整體而言食得好味!過程愉快!不過要1000$位實在有點貴,我等普通人家只能嘗鮮心態試一次半次了!




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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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$1000 (Dinner)
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  • 阿爺乞兒雞
Level4
312
0
2018-11-19 1753 views
早在看電視見鼎爺煮飯,很多已經很少見的心機菜式,已經對他的廚藝相當有興趣,沒想到會有一天能夠一嚐滋味。講明是私房菜,當然有獨立的空間,場地可以打通包場,平時會間隔開,每桌食客也可自成一角好好享受。看到大大的鼎字就知道沒來錯地方了。今夜的菜單首先要說說阿爺叉燒,用上本地元朗黑毛豬 ,分別用上薄切和厚切,口感不同,一上桌就聞到香氣四溢,薄切鬆化,厚切更能食到豬肉的油香和彈牙的膠質,個人更喜歡厚切,甜而肉質不乾。翠絲抱鮑魚,節瓜軟而不爛,吸收了鮑魚汁,上面的鮑魚軟而不韌,鮮味十足,而這道菜是新的前菜呢。雙椒蒸東星,用上花椒和胡椒,同時享用兩種風味,而切法用了蝴蝶過河,除了賣相更好,受熱也比較平均,魚肉嫩滑,雙椒為它加了更多風味。阿爺香煎咸魚肉餅,是個配酒的好菜,不油不膩,中間包著咸魚,咸咸香香除了食物還可以享受一下這裏的氣氛和環境,有時候還有機會遇上鼎爺呢
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早在看電視見鼎爺煮飯,很多已經很少見的心機菜式,已經對他的廚藝相當有興趣,沒想到會有一天能夠一嚐滋味。

講明是私房菜,當然有獨立的空間,場地可以打通包場,平時會間隔開,每桌食客也可自成一角好好享受。
看到大大的鼎字就知道沒來錯地方了。
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今夜的菜單
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首先要說說阿爺叉燒,用上本地元朗黑毛豬 ,分別用上薄切和厚切,口感不同,一上桌就聞到香氣四溢,薄切鬆化,厚切更能食到豬肉的油香和彈牙的膠質,個人更喜歡厚切,甜而肉質不乾。
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翠絲抱鮑魚,節瓜軟而不爛,吸收了鮑魚汁,上面的鮑魚軟而不韌,鮮味十足,而這道菜是新的前菜呢。
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雙椒蒸東星,用上花椒和胡椒,同時享用兩種風味,而切法用了蝴蝶過河,除了賣相更好,受熱也比較平均,魚肉嫩滑,雙椒為它加了更多風味。
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阿爺香煎咸魚肉餅,是個配酒的好菜,不油不膩,中間包著咸魚,咸咸香香
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除了食物還可以享受一下這裏的氣氛和環境,有時候還有機會遇上鼎爺呢
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2018-11-18 15679 views
睇電視又見,聽朋友又講,終於有機會黎一試。頭盤係啊爺叉燒,用料特別,用上新鮮黑毛豬,最特別是來自本土元朗。叉燒有兩種切法,有厚有薄,口感不同。蜜汁好香,入口的味道好甜。鮑魚用料高質,鮮味十足。古法避風塘炒蟹,對比坊間的同款菜式唔太乾身,無太多蒜粒。原來呢種做法先係最古老,係當年在避風塘賣的鼓椒炒辣蟹。用上猛火爆炒,所以肉汁特別豐富。而肉蟹,亦即是泥蟹 ,難免帶點泥味。大廚加上紫蘇葉,就可以除去泥味。大大隻的肉蟹果然超級厚肉,蟹蓋入面仲帶好多蟹膏。味道好香口,蔥油同蟹油香味混和,好豐富。而且有一定辣勁。椰皇燉嫩雞,靈感來自一海南菜式-椰青燉豬肉。用料簡單,但製作就好唔簡單。用上兩個椰皇,第一個的椰肉連水先blend開,加入雞肉慢煮。雞肉被煮得嫩一嫩。個半鐘頭後,濃厚的椰水只剩下少量。呢個時候,將濃厚的汁底同雞肉,加上香矛,放入第二個椰皇內。燉兩個零鐘,香矛的作用係帶出另外兩款食材的香味。上檯已經聞到好香,口水流。入口令人驚嘆。味道超甜,質感厚身,椰香令人感動啊!係一個超級精彩的甜湯。肉餅是相對較為沈實的菜式,但咸香亦幾突出。蒸東星班最特別係用上「蝴蝶過河」的形式,即係條魚開邊再趴低。除左
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睇電視又見,聽朋友又講,終於有機會黎一試。
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頭盤係啊爺叉燒,用料特別,用上新鮮黑毛豬,最特別是來自本土元朗。
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叉燒有兩種切法,有厚有薄,口感不同。蜜汁好香,入口的味道好甜。
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鮑魚用料高質,鮮味十足。

古法避風塘炒蟹,對比坊間的同款菜式唔太乾身,無太多蒜粒。原來呢種做法先係最古老,係當年在避風塘賣的鼓椒炒辣蟹。用上猛火爆炒,所以肉汁特別豐富。而肉蟹,亦即是泥蟹 ,難免帶點泥味。大廚加上紫蘇葉,就可以除去泥味。
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大大隻的肉蟹果然超級厚肉,蟹蓋入面仲帶好多蟹膏。
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味道好香口,蔥油同蟹油香味混和,好豐富。而且有一定辣勁。

椰皇燉嫩雞,靈感來自一海南菜式-椰青燉豬肉。用料簡單,但製作就好唔簡單。
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用上兩個椰皇,第一個的椰肉連水先blend開,加入雞肉慢煮。雞肉被煮得嫩一嫩。個半鐘頭後,濃厚的椰水只剩下少量。呢個時候,將濃厚的汁底同雞肉,加上香矛,放入第二個椰皇內。燉兩個零鐘,香矛的作用係帶出另外兩款食材的香味。
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上檯已經聞到好香,口水流。入口令人驚嘆。味道超甜,質感厚身,椰香令人感動啊!係一個超級精彩的甜湯。
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肉餅是相對較為沈實的菜式,但咸香亦幾突出。
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蒸東星班最特別係用上「蝴蝶過河」的形式,即係條魚開邊再趴低。除左賣相比較吸引外,魚的受熱會更均勻。雙椒就是胡椒和花椒,兩種味道不同,但又配合得好好,唔會搶去雙方的風頭。
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豆苗,看似簡單,但用料好靚帶點草香,而且調味都做得唔錯。

主食係臘味煲仔飯,絕對可以話係色香味俱全。
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飯粒受熱均勻,又帶點焦香。而且擺碟好靚,侍應哥哥好熟手。
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表面的臘味,潤腸無怪味又夠油香,而臘腸甜甜地又有咬口。

最後的甜品有兩款,我就比較欣賞番薯糖水,薑味夠濃厚得來亦都食到甜甜的番薯味。

完滿的一餐,每一個細節都可以見大廚實在下了不少心思。派場、環境、服務都不錯。另一樣值得一讚的是,餐廳除咗真材實料外,調味方面亦做得非常好,相信佢哋冇加入味精,食完豐盛的晚宴後,竟然絲毫口乾的感覺都沒有。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2018-11-12
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • 椰皇燉嫩雞
Level4
205
0
2018-11-17 9758 views
得悉鼎爺開私房菜,一直都想試試。終於給我訂到檯可以一嘗所願。餐館位於銅鑼灣V-Point 21/F,交通非常方便。一出 lift門卽見到鼎爺肖像什有氣勢。入內裝煌高雅而帶有灑脫感覺。阿爺叉燒採用元朗黑毛豬元朗。由於是新鲜肉所以毫無雪味,入口甘香鬆軟。先吃一塊薄繼而一塊厚,食得甘香,蜜味濃。翠綠抱鮑魚單睇賣相已相當有睇頭。雖然簡單的將鮑魚置於節瓜上,但就充份展現*簡單就是美*。大廚經長時間烹調,鮑魚煙勒有咬頭,節瓜亦夠稔易入口。椰皇燉嫩雞簡直是用心之作,以兩個椰皇一份雞的配搭;烹製成一道滋潤養顏,亦可有補而不燥的功效。一個個椰皇送上時一陣陣椰香味,飲落濃郁惹味;亦帶有香茅清香。原來職員介紹先把一個椰皇燉後再倒入另一個椰皇內,放入香茅和鮮雞再燉兩個半鐘才有這效果。臘味煲仔飯食煲仔飯好多人喜愛食它的飯焦。這個臘味煲仔飯就是飯香D焦而不硬。臘味亦是經過揀選,臘腸肥瘦適中;潤腸採用鴨潤製做,較一般用雞潤的更甘香。而臘肉則有一種食金華火腿的感覺,真可謂各有持式。
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得悉鼎爺開私房菜,一直都想試試。終於給我訂到檯可以一嘗所願。餐館位於銅鑼灣V-Point 21/F,交通非常方便。一出 lift門卽見到鼎爺肖像什有氣勢。入內裝煌高雅而帶有灑脫感覺。
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阿爺叉燒
採用元朗黑毛豬元朗。由於是新鲜肉所以毫無雪味,入口甘香鬆軟。先吃一塊薄繼而一塊厚,食得甘香,蜜味濃。
阿爺叉燒
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翠綠抱鮑魚
單睇賣相已相當有睇頭。雖然簡單的將鮑魚置於節瓜上,但就充份展現*簡單就是美*。大廚經長時間烹調,鮑魚煙勒有咬頭,節瓜亦夠稔易入口。
翠綠抱鮑魚
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椰皇燉嫩雞
簡直是用心之作,以兩個椰皇一份雞的配搭;烹製成一道滋潤養顏,亦可有補而不燥的功效。
一個個椰皇送上時一陣陣椰香味,飲落濃郁惹味;亦帶有香茅清香。原來職員介紹先把一個椰皇燉後再倒入另一個椰皇內,放入香茅和鮮雞再燉兩個半鐘才有這效果。
椰皇燉嫩雞
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椰皇燉嫩雞
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臘味煲仔飯
食煲仔飯好多人喜愛食它的飯焦。這個臘味煲仔飯就是飯香D焦而不硬。臘味亦是經過揀選,臘腸肥瘦適中;潤腸採用鴨潤製做,較一般用雞潤的更甘香。而臘肉則有一種食金華火腿的感覺,真可謂各有持式。
臘味煲仔飯
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臘味煲仔飯
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-11-12
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
椰皇燉嫩雞
椰皇燉嫩雞
Level1
1
0
2018-11-15 2154 views
點了1000多的宴席,十幾個人吃,豉汁蒸鯧魚直接漏掉了三個人。。。鹽焗雞特別咸,感覺街邊的燒味店也比這個好吃!!!!前菜的那個鮑魚說是用酒泡了三天的,每兩小時換一次水,我也並沒覺得多好吃,說是用高粱酒浸的,味道挺奇怪,並不是高粱酒那種醇香的味道。而且服務員分菜特別不均勻,吃花甲時蔬的時候,我旁邊的同事完全沒有花甲!吃鹽焗雞的時候,分給我的有雞屁股!鮮蝦雲吞的時候,旁邊的同事的湯料祇有內臟,完全沒有海鮮!
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點了1000多的宴席,十幾個人吃,豉汁蒸鯧魚直接漏掉了三個人。。。鹽焗雞特別咸,感覺街邊的燒味店也比這個好吃!!!!前菜的那個鮑魚說是用酒泡了三天的,每兩小時換一次水,我也並沒覺得多好吃,說是用高粱酒浸的,味道挺奇怪,並不是高粱酒那種醇香的味道。而且服務員分菜特別不均勻,吃花甲時蔬的時候,我旁邊的同事完全沒有花甲!吃鹽焗雞的時候,分給我的有雞屁股!鮮蝦雲吞的時候,旁邊的同事的湯料祇有內臟,完全沒有海鮮!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
2018-11-15 1256 views
《阿爺廚房》第三集即將播出,萬眾期待。自上兩集的播出,阿爺的手藝令人看到心火癢癢。盛著氣勢,阿爺連開兩間,一間私房菜,一間會館,粉絲們真的有福了,終於可嚐到。 今晚去了銅鑼灣私房菜那間,有多間廂房,私隱度頗高。每間的佈置,擺設都有少許不同,裝潢古典高雅。嚟間以精緻圍村菜為主,懷舊風。聽講有機會目睹阿爺的風釆,好期待啊!椰皇燉嫩雞樸鼻而來是一股椰香。急不及待先嚐一口,那清且甜的味道由喉嚨慢慢伸延入胃。原來這一道燉湯所花的工夫時間不少,採用了兩個椰皇,先將一個用慢煮方式餚製後,再將另一個混合再燉煮兩小時左右。最特別加入了香茅,使味道更突出。秋冬季節最適合的滋潤補燥湯水。古法避風塘炒蟹以爆炒方式,務求令到肉汁更加豐富。這道菜有一個小秘訣,加入了紫蘇葉來僻除蟹肉的泥味。啖啖蟹肉,鮮美!薑蔥夠入味,食到舔舔脷。微辣的口感,刺激了味蕾。雙椒蒸東星蒸法做法非常新奇。先把魚劏開,除骨,再將左右平放,另受熱程度更加平均,形狀如一隻蝴蝶,故名蝴蝶過河。調味用了糊椒和花椒,兩種辛辣的香料其實辣度不高,味辛而麻的特點帶來了又愛又恨的感覺。魚肉當然嫰滑,蒸煮時間恰到好處!阿爺香煎鰔魚肉餅家常便飯的鰔魚蒸肉餅食
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《阿爺廚房》第三集即將播出,萬眾期待。自上兩集的播出,阿爺的手藝令人看到心火癢癢。盛著氣勢,阿爺連開兩間,一間私房菜,一間會館,粉絲們真的有福了,終於可嚐到。


今晚去了銅鑼灣私房菜那間,有多間廂房,私隱度頗高。每間的佈置,擺設都有少許不同,裝潢古典高雅。


嚟間以精緻圍村菜為主,懷舊風。聽講有機會目睹阿爺的風釆,好期待啊!


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椰皇燉嫩雞
樸鼻而來是一股椰香。急不及待先嚐一口,那清且甜的味道由喉嚨慢慢伸延入胃。
原來這一道燉湯所花的工夫時間不少,採用了兩個椰皇,先將一個用慢煮方式餚製後,再將另一個混合再燉煮兩小時左右。最特別加入了香茅,使味道更突出。秋冬季節最適合的滋潤補燥湯水。


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古法避風塘炒蟹
以爆炒方式,務求令到肉汁更加豐富。
這道菜有一個小秘訣,加入了紫蘇葉來僻除蟹肉的泥味。
啖啖蟹肉,鮮美!薑蔥夠入味,食到舔舔脷。
微辣的口感,刺激了味蕾。


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雙椒蒸東星
蒸法做法非常新奇。
先把魚劏開,除骨,再將左右平放,另受熱程度更加平均,形狀如一隻蝴蝶,故名蝴蝶過河。
調味用了糊椒和花椒,兩種辛辣的香料其實辣度不高,味辛而麻的特點帶來了又愛又恨的感覺。
魚肉當然嫰滑,蒸煮時間恰到好處!


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阿爺香煎鰔魚肉餅
家常便飯的鰔魚蒸肉餅食得多,煎的都是第一次。
肉餅混入了鰔魚,層次更豐富。煎得香脆,那鹹香充滿著整個口腔,勁惹味,佐酒一流。


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今晚試過了精湛手藝的餸菜,我更加拭目以待第三集星級廚神阿爺的來臨啊!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2018-11-12
Dining Method
Dine In
Type of Meal
Dinner